High Protein Street Corn Chicken Bowls Recipe
A hearty and flavor-packed High Protein Street Corn Chicken Bowl featuring grilled spiced chicken thighs, fire-roasted corn tossed in a creamy lime sauce, and fluffy white rice. This Mexican-inspired dish balances juicy, smoky chicken with creamy corn, tangy cotija cheese, fresh cilantro, and green onions, making an energizing, delicious meal perfect for busy days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-Inspired
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Base
- 3 cups cooked white rice
Corn Sauce
- 1.5 cups corn kernels (fire-roasted or grilled)
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- Juice of 1 lime
- ½ teaspoon chili powder
- ¼ cup crumbled Cotija cheese
Garnishes
- Handful of chopped fresh cilantro
- 2 green onions, sliced
Instructions
- Preheat Equipment: Preheat a grill pan or skillet over medium-high heat to ensure a good sear on the chicken and corn.
- Marinate Chicken: In a bowl, combine chicken thighs with smoked paprika, garlic powder, cumin, salt, black pepper, and olive oil. Mix well to coat evenly and let marinate for at least 30 minutes to develop flavor.
- Cook Rice: While chicken marinates, prepare the white rice according to package instructions and set aside. Use day-old rice if possible for better texture.
- Cook Chicken and Corn: Grill or sear the chicken for about 5–6 minutes per side until fully cooked and juicy. In the same or separate pan, char the corn kernels until slightly smoky and blackened.
- Prepare Corn Sauce: In a small bowl, mix the grilled corn with mayonnaise, Greek yogurt, lime juice, chili powder, and Cotija cheese to create a creamy, tangy street corn sauce.
- Slice Chicken: Let the chicken rest a few minutes after cooking, then slice into strips for serving.
- Assemble Bowls: Divide the cooked rice into bowls, top with sliced grilled chicken, spoon the corn sauce over, and garnish with sliced green onions and chopped cilantro.
- Serve: Serve warm with lime wedges on the side for an extra citrusy zing. Enjoy immediately!
Notes
- Use rotisserie chicken for a faster preparation if short on time.
- Day-old rice helps improve texture and prevents stickiness in the bowl.
- Add sliced avocado or jalapeños for extra creaminess or spice.
- Let the chicken rest before slicing to retain juices and tenderness.
- Avoid overcooking chicken to prevent dryness.
- Allow cold ingredients to come to room temperature before mixing for best flavor.
Keywords: street corn bowl, high protein chicken bowl, healthy corn rice chicken
